# Kid-Friendly Pumpkin Cake Recipe for Halloween Treats

What better way to celebrate Halloween than by baking something sweet and seasonal? Straight from our [**_Rebel Girls Cook_**](https://www.rebelgirls.com/products/rebel-girls-cook) book, we’ve got a tasty recipe to spice up your festivities— **Pumpkin Cake with Maple Glaze**!

This easy, kid-friendly recipe is not only delicious but also a great way to get young chefs excited about cooking. Whether you’re hosting a Halloween party or just looking for a cozy fall treat, this cake will bring flavor and fun to your kitchen:

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### **Ingredients:**

- Vegetable oil spray
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¼ teaspoon ground nutmeg
- 1 cup unsweetened pumpkin purée
- ¾ cup packed light brown sugar
- ½ cup vegetable oil
- ¼ cup plus ¼ cup maple syrup, measured separately
- 2 large eggs
- ½ cup confectioners’ (powdered) sugar
- ¼ cup chopped toasted walnuts or pecans (optional)

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### **Preparation:**

01. Set an oven rack in the middle position and heat the oven to 350°F. Spray the inside of an 8-by-8-inch square baking pan with vegetable oil spray. Line the bottom of the pan with parchment paper.
02. In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda, salt, and nutmeg until combined.
03. In a large bowl, whisk the pumpkin, brown sugar, oil, ¼ cup of the maple syrup, and eggs until well combined.
04. Add the flour mixture to the large bowl and use a rubber spatula to mix until just combined and you can’t see any bits of dry flour.
05. Use the rubber spatula to transfer the batter to the prepared baking pan and smooth out the top.
06. Place the baking pan in the oven and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
07. While the cake bakes, in a small bowl, whisk the confectioners’ sugar and remaining ¼ cup maple syrup until smooth.
08. Use oven mitts to remove the baking pan from the oven and place it on the stovetop or a cooling rack.
09. Let the cake cool completely in the pan, about 1 ½ hours. Use a butter knife to loosen the edges of the cake from the pan. Flip the cake out of the baking pan. Peel off and discard the parchment paper. Flip the cake right-side up onto a serving platter or cutting board.
10. Use a spoon to drizzle the cake with the maple glaze and toasted nuts (if using). Serve.

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This recipe is from [**_Rebel Girls Cook_**](https://www.rebelgirls.com/products/rebel-girls-cook), the ultimate cookbook for young chefs! With more than 100 kid-tested recipes, including plenty of vegan and vegetarian options, it’s designed to inspire confidence and creativity in the kitchen.

Don’t forget to share your result with us over on Instagram **[@rebelgirls](http://instagram.com/rebelgirls)**!

Bon appétit, and Stay Rebel⚡

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